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Apple Rose Tart

November 15, 2017 by Chef T

We decided to visit the farm again for this recipe. Our timing was perfect because we happened to visit the one weekend that the farm had apples. Continuing with our autumn desserts, we decided to make a tart.

This recipe has a lot of parts, but it is surprisingly easy to make! We actually made our custard first, so that it could chill while we were apple picking.

For the apple roses, we recommend that you use a mandolin slicer if you have one. You want your apple slices to be very thin. If they are too thick, you will have to heat them longer and the “petals” will want to unravel when you make the roses. The roses really are the most time consuming part of this recipe, but it is so worth it when you see the completed tart.

Most importantly, when you cut into it, we recommend having enough people to eat it all at once. Once it is sliced into, it will never look the same. But it tastes delicious!

Keep your spices on the food, not the floor,

Your favorite alternative chefs, K & T

Print

Apple Rose Tart

Prep Time 2 hours 30 minutes
Cook Time 20 minutes
Total Time 2 hours 50 minutes
Servings 10 people

Ingredients

Crust

  • 1½ cups Walnuts
  • 1 cup Almonds
  • 2 tbsps Coconut Oil
  • 4 tsps Honey
  • 1 Egg White
  • ¼ tsp Kosher Salt

Custard

  • 1½ cups Almond Milk
  • 6 Egg Yolks
  • ½ cup Maple Syrup
  • ¼ cup Tapioca Starch
  • ¼ tsp Kosher Salt
  • 1 tsp Vanilla Extract

Apples

  • 2 Apples
  • Lemon Juice

Instructions

  1. Preheat oven to 400° F degrees.
  2. Pour all crust ingredients into a food processor and mix until you have a dough ball. Roll dough out between plastic wrap and place dough into your tart mold and bake for 20 minutes. Cover the edges of the tart shell with aluminum foil to avoid burning.
  3. Heat almond milk in a small pot over medium heat until bubbles form.
  4. In a separate bowl, whisk egg yolks, maple syrup, cornstarch, and salt. Slowly pour hot milk over the eggs while whisking to warm eggs.
  5. Pour mixture back into pot and place over low heat. Stir constantly until the mixture thickens and bubbles. Stir in vanilla and transfer to a bowl. Cover the bowl with plastic wrap and chill for 2 hours.
  6. Spread the custard in the tart shell.
  7. Warm the apple slices in the microwave for no more than 10 seconds, so that they are pliable. Arrange the slices in a concentric pattern until you have a rose pattern.
  8. Brush lemon juice on apples to keep them from browning.

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Filed Under: Dairy Free, Dessert, Fall, Gluten Free, Grain Free, Recipe, Refined Sugar Free, Sweet Tagged With: Apples, Custard, dairy free, Dessert, Fall, gluten free, refined sugar free, sweet, tart

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